Lemon-rosemary tofu

Ingredients

Quantity		Ingredient
16	ounces	Extra-firm tofu, pressed
¾	cup	Fresh lemon juice
3	tablespoons	Balsamic vinegar
⅓	cup	Tamari
¼	cup	Canola oil
2	tablespoons	Fresh rosemary, chopped fine
½	teaspoon	Kosher salt
½	teaspoon	Ground black pepper

Directions

MARINADE

1. Preheat the oven to 350 degrees.

2. For the marinade, in nonreactive bowl, whisk together all marinade ingredients.

3. For the tofu, place tofu in nonreactive ovenproof dish just large enough to hold it in one layer. Barely cover with marinade. Bake until tofu has absorbed most of marinade, 50 to 60 minutes. Cool tofu in marinade.

4. Refrigerate remaining marinade for another use, such as Wild Rice and Corn Salad with Lemon-Rosemary Tofu or Lemon-Rosemary Tofu-Roasted Pepper and Pesto Sandwiches (see recipes, separately).

When tofu is cool, cut each piece in half crosswise for sandwiches, or cut into ⅜-inch cubes for salad. Marinated tofu will keep 2 to 3 days in tightly covered container in refrigerator.

*Natural Health Magazine, Jan/Feb 1995 Submitted By JANIE YOUNG On 02-07-95

Related recipes

• Fried tofu
• Lemon rosemary marinade
• Lemon tofu \"cheesecake\"
• Lemon tofu creme pie
• Lemon-rosemary chicken
• Lemon-rosemary tofu-roasted pepper and pesto sandwiches
• Lime/lemon juice tofu receipe
• Louisiana tofu citron
• Making tofu
• Marinated baked tofu
• Marinated tofu
• Sesame tofu
• Simple tofu vegetables
• Sweet & sour tofu
• Sweet and sour tofu
• Tantalizing tofu
• Tofu & lemon grass soup
• Tofu baked in a lemon-rosemary marinade
• Tofu with sweet rosemary syrup
• Wild rice and corn salad with lemon-rosemary tofu